Brisket in the Oven

Brisket sliced from above with a basting brush and sauce

Brisket in the Oven cooks low and slow for tender, juicy slices with a rich crust and deep flavor from a simple rub and patient cooking.

Prep Time30

Cook Time7

Resting Time1

Total Time8 30

Course: 5-Ingredient Recipe, Mains

Cuisine: American

Keyword: 5-Ingredient Recipes, Beef, Beef Brisket, Brisket, Dry Rub, Easy, Hands Off, Mains, Meat

Servings:

Calories: 421kcal

Author: Eva Filer

Equipment

Measuring Cups and Spoons
Baking Sheet
Aluminum Foil
Meat Thermometer

Ingredients

Brisket Rub see notes for recipe
4.5 lb Flat Brisket or larger
2 tablespoon butter or high smoke point oil

Instructions

Allow brisket to sit at room temperature for about 30 minutes prior and preheat oven to 200F while you prepare the brisket with the rub.
Rub generously all over the brisket, covering all sides.
In a skillet over medium-high heat, melt butter (or use oil) sear the brisket for a few minutes on each side to get a nice crust.
Meanwhile, prepare a baking sheet in foil then transfer the brisket to it, fat side up, and pour any pan juices on top.
Cook for about 3 hours, or until the internal temperature reaches 165-170F and the exterior is dark and set. Wrap tightly in foil (pouring all pan juices back inside, place back in the oven on the baking sheet and increase the oven temperature to 275F.
Continue cooking until the tenderness is achieved. If you can insert an instant thermometer probe with ease in a few places, making sure you are mid-way between the bottom up to the start of the fat, not the top of the brisket, that is your center, there should be no resistance at all. You can start checking when you are about another 3 hours into the cook; about 6 hours in total.
Every brisket cooks a little differently, so pay attention to how it feels rather than focusing only on time or temperature. If the probe meets resistance in any area, keep cooking in 30-minute increments until it slides in smoothly.
Remove from the oven, leave wrapped and rest for at least 60 minutes. Transfer to a cutting board then slice across the grain and serve.

Notes

Go By Feel: The desired internal temperature is helpful, but little resistance when probing is the real sign of oven-cooked brisket perfection.
Don’t Rush the Rest: A proper brisket rest is a crucial step for juicy brisket and moisture redistribution.
Slice Across the Grain: Cutting against the grain of the meat shortens the fibrous muscle strands and prevents tough brisket.
Refrigerator: Store sliced brisket in an airtight container for 3-4 days.
Freezer: Freeze tightly wrapped for up to 3 months.
Reheating: Reheat gently in a covered pan at low temperature with a splash of broth to prevent dry brisket.

Brisket Rub Recipe (of which I used 4-5 tablespoon for this recipe):
⅓ cup light brown sugar
¼ cup sea salt
3 tablespoon smoked paprika
1 teaspoon ground pepper
½ teaspoon garlic powder

Nutrition